Instructions (Step-by-Step)

• Marinate the Chicken: Put the boneless chicken thighs into a mixing bowl. Add the curry powder, sweet smoked paprika, chili powder, turmeric powder, garlic powder, dried herb mix, and salt. Squeeze the juice of 1/2 a Tahitian lime directly over the top. Mix everything thoroughly with your hands until the chicken thighs are completely and evenly coated in the spice paste. Note: There is zero waiting around—you can cook these immediately after coating.
• Pan-Grill the Chicken: Place a large frying pan over medium heat and add 2 tablespoons of butter. Once melted, place the marinated chicken thighs into the pan. Cook for about 10 minutes, flipping halfway through. Keep the heat moderate so the chicken forms a deep savory crust without scorching the spices or burning the butter. Once fully cooked through, tender, and juicy, remove the chicken from the pan and set it aside to rest on a cutting board.
• Build the Sauce Base: Keep the pan on medium heat with all the rich chicken fats, juices, and browned spice bits left behind. Pour in 1/2 a can of crushed tomatoes and stir well to deglaze the bottom of the pan.
• Cream and Simmer: Pour in 100 ml of thickened cream and add a pinch of salt. Stir constantly until the tomato and cream fully emulsify into a smooth, velvety, bubbling pink sauce.
• Toss the Pasta: Drop 250g of pre-boiled al dente spaghetti directly into the bubbling sauce. Toss carefully to ensure the pasta strands are completely coated and soak up the sauce.
• Add Freshness and Cheese: Add a generous handful of fresh baby spinach to the pan. Toss for about 1 minute until the spinach just begins to wilt. Sprinkle 3 tablespoons of grated Colby cheese over the pasta, and mix gently until the cheese completely melts into the sauce, giving it a rich, glossy finish.
• Slice and Serve: Slice your pan-grilled chicken thighs into strips. Twirl a generous portion of the creamy curry spaghetti onto a plate and arrange the juicy sliced chicken right alongside it. Serve immediately.